Newbie...my grandmother used to make root beer for us kids when I was small it was good but too sharpe on the yeast flavor for me. I am a Beer brewer and ran into a friend who brewed root beer and he brought some over and it just started the ball rolling. I just did my first batch using Champagne yeast...the box says 4 days to root beer...my friend who is a great brewer told me I need at least a week or so for it to carbonate. To be honest...things are not looking good on this end...lol...I read another post who said his is up in 24Hrs....Holy Cow! I looked the the book of RB and I can't find little stuff you only find out from people who have the experience. Can ya'll point me in the direction for the "Points" I need to know to have a successful brew...thx

I too am a newbie. I have tried about 5 batches of rootbeer in 2 liter bottles, but they all just have too much yeast taste. The 1st four batches I used a 1/4 teaspoon of ale yeast, but I am still getting too strong of a yeast flavor. The 5th batch I used about 1/8 of a teaspoon dissolved in water and then passed it through a coffee filter. I haven't tried this bottle yet, so I don't know if I eliminated much of the yeast flavor. The bottle was hard in about 3 days. I have noticed it really depends on the temperature of the room the bottle is stored in while "brewing." If the room is 80 degrees, you may be done in 24 hours. If the room is 68, it may take longer. Any other hints would be appreciated from the more experienced brewers.